Deviled Tomatoes
Deviled Tomatoes are cute, flavourful, and vegetarian, a no-cook appetiser that you can make-ahead for a party.
Servings: 6 pieces
Calories:
Equipment
- 1 Bowl for mixing
- Knife
- Plate to serve
Ingredients
- 6 Tomatoes choose medium sized ones
- ¼ Cup Chickpeas boiled and drained
- ¼ cup onion chopped fine
- ¼ Cup hung curds
- ¼ Cup Capsicum chopped fine
- 1 tablespoon spring onion greens chopped, optional
- ¼ teaspoon Curry powder
- ½ teaspoon sweet paprika powder
- ⅓ teaspoon Salt or to taste
- ½ teaspoon Black Pepper powder or to taste
- ⅓ teaspoon Herbs dried, I used Dill
Optional Ingredients:
- ⅛ cup Carrot
- ⅛ cup cabbage
- ⅛ Teaspoon Mustard sauce
Instructions
- Cut the 6 Tomatoes in half and scoop out the pulp and seeds. Discard the pulp.
- You can apply some salt to the insides of the tomatoes. (I did not)
- Place the tomatoes on a tray upside down so that the juices drain out.
- In a bowl, mix the ¼ Cup Chickpeas, ¼ cup onion, ¼ Cup hung curds,¼ Cup Capsicum, ¼ teaspoon Curry powder,½ teaspoon sweet paprika powder,⅓ teaspoon Salt , ½ teaspoon Black Pepper powder, ⅓ teaspoon Herbs and 1 tablespoon spring onion greens if using.
- If using, ⅛ cup Carrotand ⅛ cup cabbage reduce the chickpeas and onion by ½. (see notes ).
- Scoop the chickpea mixture into the tomatoes and arrange on the serving dish.
- Place the tray in the fridge for 30 minutes for the flavours to mingle before serving.
Notes
- Go easy on the mustard. You can always add more if you need.
- If using carrots and cabbage, reduce the chickpeas and onions by ½ or increase the number of tomatoes.
Nutrition
Serving: 1g